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1
Soak the cockles in a large bowl of cold water mixed with 1 tablespoon of baking soda for 1 hour. This helps the critters purge themselves of any sand or grit they harbor.
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2
After the cockles have soaked, bring a large pot of salted water to a boil, and add the pasta.
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3
Meanwhile, add the garlic, pepper flakes, and oil to the bottom of a pot or skillet over medium-high with a tight fitting lid that is large enough to accommodate the pasta later. Fry this mixture for about a minute, add the cockles, the tomatoes, and the wine, bring to a boil, lid, and reduce to simmer.
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4
In about two minutes, the shells will start popping open. Remove the cockles as the shells open and put them aside in a bowl. (I did this because overcooked shellfish are gross; I didn't want them exposed to heat for one minute longer than needed.)
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5
Add the pasta (which should be roughly halfway cooked by now) to the simmering wine and clam broth that entered into the equation when the shells opened and a few tablespoons of the pasta cooking liquid. Continue cooking the pasta about 5 more minutes, until it is al dente. Feel free to add some more pasta cooking liquid if it appears to be drying out.
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6
When the pasta is cooked, return the cockles to the pot and add the parsley. Toss to combine. Serve at once.
